With this quick and easy one-pot recipe, you can make your very own summer-in-a-jar lemon curd anytime. You won’t go back to store-bought lemon curd again.
I baked a cake recently that only needed egg whites so I ended up with 5 extra (golden and beautiful) egg yolks. Me version 1 would have made such a big fuss about this whole scenario. I never knew what to do with these dang yolks.
But now, I look forward to actually having extras so I can make my very own summer-in-a-jar lemon curd (and man do I need summer now; it feels like -32C as I type this). It’s great with scones, as filling for cakes and it’s so delicious I eat it on its own (with a spoon, out of the jar, like peanut butter, don’t judge me).
Me vs. Stove
I used to ignore these kinds of recipes because I only get along with ovens; stoves, not so much. And the recipes I initially found involved double boilers and tempering eggs which I didn’t care for (that is to say: have no talent for). Either it takes me too long or I make a mess of things or I just simply cannot for the life of me do it right (I mean, it’s difficult to ensure the boiling water doesn’t touch the bowl, right?).
Quick, easy, one-pot lemon curd
So I thought instead of giving myself unnecessary stress, why not take the simplest route? Put them all in one pot and just be extra conscientious about stirring to avoid ending up with scrambled eggs. And that’s how I’ve been making my lemon curd ever since.
I promise you – try this recipe once and like me, you won’t go back to store-bought lemon curd again. This homemade version is thicker, brighter, silkier, and just all around better. I had a jar of store-bought lemon curd sitting around in the fridge when I made this and I can really taste the difference. Put side-by-side, by colour alone (I can show you but I’m wary of lawsuits), homemade wins.
Make your very own summer-in-a-jar lemon curd anytime. Quick, easy, one pot!Click To Tweet
When life gives you lemons…
So when life gives you lemons (and extra egg yolks), make your very own lemon curd!
And if you can, use Meyer lemons – they are sweeter. I always keep a stash of those around. I buy them at Costco, put them in a Ziploc bag, straight into the fridge and they last me several weeks. I’ve also learned how to freeze both the juice and the zest and they last a very long time.
(The recipe list I adapted from The Food Network)
Happy Lemon Curd-ing!
Did you make lemon curd? Tell me how it went in the comments section below. I’d love to hear all about it. (Tip: You can use them as filling for these heavenly Limoncello Cupcakes.)
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